Caramel Popcorn 2

Caramel Popcorn 2

Bring to a boil and boil 5 minutes without stirring:
½ cup white Karo corn syrup
1 cup butter (or high quality margarine)
2 cups brown sugar
¼ tsp. salt
½ tsp. cream of tartar

Add:
½ tsp. baking soda
1 tsp. vanilla
 

Pour over 5 to 6 quarts popcorn. This recipe tastes just about the same as the Caramel Popcorn 1 recipe, but it doesn’t burn quite as easily and is more crunchy, rather than gooey.

It takes an extra step, but I like to bake this to make it more crunchy and to dry out the caramel some.  To do that just pour the caramel covered popcorn into a large roasting pan and bake it in a 200 degree oven for about an hour--stir it every 20 minutes or so.  Remove it from the oven and pour it out onto waxed paper to cool.  Mix it some to break up the larger clumps.  Store in a covered container.

Tiffany's Notes: This is one of the Caramel Popcorn recipes in our family cookbook.  I chose to make it the other day because it's a good dairy free recipe (if you don't use butter) for those with dairy allergies.  We made it to celebrate my daughter's getting-her-braces-off day!